Southern Fried Chicken Plate Recipe
Whole pieces of fried bone-in white & dark meat chicken, served with smashed fried potatoes, cider-lemon slaw, house pickles & pickled onions
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Ingredients
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Fried Chicken
Method
Fried Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and salt. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
- 3
Dredge the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. Shake off any excess flour.
- 4
Fry the Chicken
In a large heavy skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken pieces, cooking in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- 5
Drain the Chicken
Remove the fried chicken from the oil and drain on a paper towel-lined plate. Let rest for a few minutes before serving.
